Ingredients
2 tablespoons canola oil
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup light-brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1 cup unsalted butter, melted and cooled
confectioners’ sugar, for dusting
Preparation
Place rack in center of oven, and preheat oven to 325°F Lightly
brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. 2. In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside. 3. In a second bowl, whisk together the egg, milk, canola oil, and vanilla. 4. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside. 5. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. 6. Sprinkle crumbs over batter and bake, rotating pan after 10 minutes. 7. Continue baking until a cake tester comes out clean, about 10 minutes more. 8. Transfer pan to a wire rack to cool. Dust with confectioners’ sugar. 9. Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.
